Health Department Inspections

Health Department Inspections is a regular listing of inspections conducted in Surry County establishments by North Carolina health officials. The listing includes restaurants, schools, day care facilities, adult care and other facilities. The listings give the health inspector score, if applicable, along with the text of their findings in their words.

Mazzinis Family Italian Restaurant, 1521 N. Bridge St., Elkin. Inspected May 3, score 96.5. Violations: 1) Proper reheating procedures for hot holding: Reheating for Hot Holding – P- Observed meat sauce 108 F And marinara sauce 126 Fin the warmer that were not properly reheated. TCS foods that are cooked cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 F for 15 Seconds. The PIC CDI by placing the food in the oven and reheating to 165 F And was completed within 2 hours.

2) Proper hot holding temperatures: Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding – P- Observed chicken being held between 120-125 F degrees f on the grill top in a pan. Once cooked, properly cool within the parameters or hold hot above 135 degrees F. CDI by PIC re-heating the chicken to at least 165 F.

Subway 49638, 1130 S. Main St., Mount Airy. Inspected May 4, score 98. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P- At the time of inspection, the sanitizer bottle was not strong enough. Make sanitizer daily.CDI by PIC Making 300-400 ppm. Observed stored bread trays that needed to be cleaned and sanitized. CDI by sending to dish to be washed and sanitized.

2) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — Several dirty dishes were found (plates, bowls, tea urn). Dishwashers must ensure that all dishes have no food left on them after washing. All of the dishes found with food left on them were immediately washed to correct this. Equipment Food-Contact Surfaces and Utensils-Frequency – C — The ice machine has a slight build-up of mild/mildew in some areas. Keep the ice machine free of mold/mildew

3) Toxic substances properly identified, stored, and used: Separation-Storage – P — One toxic chemical (drain cleaner) was found stored above soda syrup, which is considered a food. Also, toxic chemicals were stored above clean linens in the back. Toxic chemicals cannot be stored above food, food prep or storage areas, single-service items, clean dishes, or clean linens. The drain cleaner was moved to a suitable location and the linens were moved out from under the chemicals in the storage room to correct this.

4) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C — A container of candy chips was found stored with a paper towel in the opening of the container to prevent chips from spilling out. The container was turned in a way that the chips were coming in contact with the paper towel. Paper towels are absorbent and can contaminate the candy chips, so this should not be used as a way to close the container. Also, waffle batter needs to be kept covered when it is not in use, especially during slower times.

5) Utensils, equipment and linens: properly stored, dried and handled: Equipment and Utensils, Air-Drying Required – C — Allow all dishes to air-dry completely before nesting. Storage of Soiled Linens – C — Dirty linens were stored on the floor under the handwash sink up front. According to Rule: “Soiled LINENS shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of FOOD, clean EQUIPMENT, clean UTENSILS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.” SO keep soiled linens in a container instead of directly on the floor.

6) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all nonfood contact surfaces (inside of the sandwich unit, around and under the grill area, inside of drawers, inside of the 2-door and 3-door coolers, shelves in the 3-door cooler, around the dish machine, etc.).

7) Physical facilities installed, maintained and clean: Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor (storage room). Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment, especially under the dish machine, and in the walk-in cooler and freezer. Maintaining Premises, Unnecessary Items and Litter – C — Upon arriving, there were a few containers that were stored on the ground out behind the restaurant. Keep the premises kept cleaned and absent of any litter.